Alhasaf pizza dough
I met Alhasaf by chance, while walking in the city of Madaba, Jordan. He modulated small pizzas in the shape of a boat, in a very special little “shop”. Here, people bring their toppings, and Alhasaf, the pizza dough pro, tops the pizzas, bakes them and then hands them to the customer 30 minutes later when he comes to pick them up.
Alhasaf learned to be a pizza chef in Turkey. This is why its recipe differs a bit from Neapolitan pizza dough! The Turks also make excellent pizzas, among the best I have eaten!
I had the chance to go and help him one day, but above all, to get his dough recipe (it was only after doing some tests and insisting that I got his secret! ). His amazing secret: he puts eggs! I find that it gives a little extra to this simple to make but delicious dough.
In fact, it's a bread dough base, which I adjust as I want depending on whether I want to make pita bread, naan bread or pizza. I will tell you about it in another article.
In the meantime, here is simply the recipe, and the demonstration video, which I had a lot of fun shooting, and editing, thanks to Sydney and Milan, the children of our super Mademoiselle Germaine, Kathleen!
For a successful pizza: a very hot oven (about 425-450F) and put the pizza in the bottom of the oven so that all the dough cooks well without getting wet.
It’s also possible to make it on the barbecue! Direct heat and high heat to start (cook the dough), then indirect heat afterwards, mounting your pizza upside down (cheese first, let it melt, then topping afterwards).
The video can be found on my Youtube channel! Take the opportunity to subscribe!
For about 4 pizzas
Alhasaf pizza dough
1 cup warm water
1 1/2 tsp. dry yeast (instant for faster rising)
3 tbsp. sugar
3 cups flour
1 1/2 tsp. salt
Olive oil
2 eggs
In a bowl, combine the water, yeast and sugar. Let stand 5 minutes.
In another bowl, combine the flour and salt. Add the yeast mixture and mix with a fork until a soft dough forms. The mixture will be a little dry, this is normal! Add the eggs and mix.
Knead the dough for 3 minutes in the bowl, flouring it to prevent it from sticking.
If the dough becomes too sticky again, add a little more flour.
Cover with a clean, damp cloth. Leave the dough to rise for about 1 hour in a warm place, away from drafts (in the microwave oven, or in the oven with light for example).
When the dough has doubled in size, deflate it and roll it back into a big ball. Divide the ball into 4, make 4 smaller balls. At this point, you can let each of the balls rise for about 45 minutes for an even more airy dough (put on a baking sheet and cover so it doesn't dry out).
On a floured surface, roll out each ball to obtain the desired size of pizza.
Garnish to taste!